Cheesecake Mini Tarts Sure to be the Highlight of the Party

Sneak Preview: These Sweet Cheesecake Mini Tarts contain mascarpone cheese, the luxurious alternative to cream cheese. Easy to make ahead.

No-Bake Mini Cheesecake Mini with MascarponePin

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Are you planning a shower, reception, or graduation party? These Sweet Cheesecake Mini Tarts with mascarpone cheese are a sweet idea perfect for any celebration–except maybe a kid’s birthday party. Give them the grocery store cupcakes while the adults munch on these wonderful mini-tarts.

Change the fruit to suit your tastes or color scheme. The combination of fresh fruit, Mascarpone cream in the filling, and a homemade shortbread crust is unbeatable.

Why these No-Bake Cheesecake Mini Tarts are the best dessert for celebrations:

1. Easy to serve.

No slicing. You also won’t need to transfer a precariously balanced fancy dessert (like a layer cake) to another plate.

Individual servings like these mini-tarts are insurance against a dessert that gets mangled on a buffet.

2. Easy to eat.

These mini-desserts are easily one bite for most men and not more than two bites for us more delicate types. In casual settings, you may not even need forks.

3. Easy to make.

Make or buy the crusts ahead of time. The filling is uncooked, so it requires only minutes.

The only last-minute detail is adding the fruit to the top.

4. Easy to customize for a specific color theme.

Change the fruit to change the color scheme. Change the flavor of the filling from lemon to orange or lime if you like. Or make it plain vanilla.

The shortbread crust:

Because I enjoy shortbread more than graham crackers, I wanted to use my favorite shortbread crust recipe for the tart shells. Click this link for the tart shells I purchased and recommend. However, store-bought crusts are perfectly acceptable.

Whether homemade or store-bought, the mini-tart shells are pre-baked. Therefore, an uncooked filling seemed preferable to the traditional baked cheesecake filling with eggs.

The mascarpone cheese filling:

One of my coworkers told me about mascarpone cheese, the secret ingredient in these tarts. It’s the fancy, more expensive, creamier, and Italian cousin of cream cheese. If you can’t find mascarpone at your grocery store, substitute cream cheese.

Did you know you can make mascarpone cheese? I just tried it myself last night. Wow! That stuff is dangerous! If you already know you love it, don’t miss this recipe for Marvelous Stuffed Shells with Mascarpone, Ricotta, and Spinach.

Back to the tart filling:

Mascarpone cheese combined with melted white chocolate chips and sour cream creates a little bit of heaven in your mouth. Fold in some frozen whipped topping (sorry, I know–not the healthiest ingredient, but you won’t be getting that much unless you eat the whole batch) to lighten the mixture.

Finishing touches:

A touch of vanilla bean paste adds sophistication. That’s it.

Spoon or pipe the slightly-chilled filling into your tart shells for a two-bite dessert just rich enough and sweet enough to enhance whatever fruit you choose to put on top.

three small tarts decorated with blueberries, blackberries and mintPin

Here’s the best news of all.  You can prepare these little jewels at least 2-3 days ahead of time except for placing the fruit on top, which should wait until you are almost ready to serve.

A tip I learned the hard way:

The mascarpone cheese must be at room temperature when you make the filling. If the mascarpone is still cold when you add the warm white chocolate, it will harden as soon as it hits the hard cheese, leaving you with a lumpy filling. 😟

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Parting thoughts: Mini tarts are my specialty. Here are some mini-tart recipes you might want to check out: Mini Strawberry Tarts with a Homemade Shortbread Crust, Mini Fruit Tarts Recipe with Pastry Cream and the BEST Shortbread Crust, and Easy Mini Lemon Tarts with a Shortbread Crust. I would love to know which one is your favorite.

If you have questions or suggestions, email me privately for a quick answer: Paula at Hope to see you again soon! 

Mascarpone Cheese cake mini tarts with blueberries on a serving tray.Pin

Sweet No-Bake Cheesecake Mini Tarts with Mascarpone

Paula Rhodes
A no-bake filling makes these two-bite cheesecake mini-tarts easy to make ahead of time.

Rate this recipe here

4.50 from 8 votes
Prep Time 45 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 3 hours 15 minutes
Course Pies
Cuisine American
Servings 2 dozen mini-tarts
Calories 1679 kcal



  • 8 ounces mascarpone cheese - room temperature (may substitute cream cheese)
  • 1 cup white chocolate chips
  • 3 tablespoons sour cream
  • 5 tablespoons frozen whipped topping - like Cool Whip, thawed
  • 1 teaspoon vanilla bean paste - or vanilla extract
  • 24 mini-tart shells - store-bought or make them yourself (
  • 2 teaspoons apple or currant jelly - warmed slightly until runny


  • Beat mascarpone cheese in a medium mixing bowl until light and fluffy. (I use a portable mixer.)
  • Melt white chocolate chips in a small oven-proof bowl in a microwave. Heat for 45 seconds on 50% power and stir. Repeat until chips are melted.
  • Add chocolate to cheese and whip. Then add sour cream and keep whipping until well-combined.
  • Use a light touch and a spatula to fold in the whipped topping just until filling is smooth.
  • Spoon or pipe (ziplock bag with a small snip across one corner works well) filling into baked mini-tart shells, either store-bought or hand-made.
  • Chill. Before serving, add fruit of your choice. Refrain from washing the fruit, but gently wipe each berry clean with a damp paper towel.
  • Lightly glaze fruit by dabbing melted apple or currant jelly onto each piece of fruit after you have placed it on the tart. No worries if you have the occasional drip.


Please note the amount of tarts you end up with is in direct proportion to the size of your tart shells and how much filling you put in each tart. I use these tart shell liners from Amazon if you want to know the size you see in the pictures.


Serving: 1 | Calories: 1679kcal | Carbohydrates: 143g | Protein: 21g | Fat: 113g | Saturated Fat: 59g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 25g | Cholesterol: 167mg | Sodium: 797mg | Potassium: 420mg | Fiber: 2g | Sugar: 78g | Vitamin A: 1850IU | Vitamin C: 1mg | Calcium: 413mg | Iron: 4mg
Keyword blackberries, blueberries, cheesecake, desserts, mascarpone cheese, shortbread crust, Sweets
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  1. Well, these look yummy, Paula. Interesting that you are making your own mascarpone cheese. I have gotten into soft cheese making lately. I just received some cultures from New England Cheesemaking for creme fraiche, sour cream, sweet yogurt, and buttermilk. I plan to make quark with the buttermilk culture. So I will be looking for your recipe for mascarpone! I actually got Ricki Carroll’s book from the library, and she also has a couple of recipes for mascarpone in her book, I just had not gotten that far yet. By now, you know me, always a kitchen experiment going on at my house.
    Look forward to your next post! Have a great weekend, and Happy Mother’s Day.

    1. Ok Becky, that does it. I totally want to buy the house next door to you and be your neighbor/best friend. I can’t even imagine all the trouble we could cook up in our kitchens.